Runner bean chutney
Garden owner Liz Pearce uses her tomatoes, onions and garlic to make a sauce which she freezes and uses as a basis for chilli, bolognese and pasta throughout the winter. However, it’s her runner bean chutney which has proved to be a real winner and is always in great demand with her son’s Uni mates, who devour it eagerly!
Instructions
- Trim the ends of the beans and any stringy bits on the sides. Cut diagonally into ½ cm pieces Bring a large pan of water to the boil and cook the beans for around 3 mins to soften slightly. Drain and plunge into a bowl of iced water, leave to cool for 5 mins, then drain and set aside.
- Put the pan back on the hob and cook the onions in 350 ml of vinegar over a medium-low heat for 15 minutes to soften, stirring occasionally. Add the sugar and 250 ml of the remaining vinegar and cook for 2 mins more.
- Combine the turmeric, mustard seeds and powder with the cornflour, a good pinch of salt and the remaining 100 ml vinegar. Mix well then tip into the onion mixture and stir to combine. Cook for 3 mins to thicken, then add the beans.
- Bring to the boil, then turn the heat down and simmer for 30 mins, stirring regularly until the beans are tender but have a slight bite and the chutney has thickened slightly.
- Remove from the heat and decant into sterilised jars. Keeps for about 3 months.
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- 1.2 kg runner beans
- 3 large onions chopped
- 700ml white wine vinegar
- 400g light brown sugar
- 1 tbsp ground tumeric
- 1.5 tbsp mustard seeds
- 0.5 tbsp English mustard powder
- 65g cornflour
